| Level: | Easy |
| Total: | 1 hr 35 min |
| Prep: | 15 min |
| Inactive: | 1 hr |
| Cook: | 20 min |
| Yield: | 8 brownies |
Ingredients
- 2 eggs
- 1/2 teaspoon salt
- 1 cup sugar
- 1 tablespoon pure vanilla extract
- 1 stick margarine
- 3 ounces unsweetened chocolate chopped
- 1/2 cup all-purpose flour
- Chocolate ganache for topping, recipe follows
- 1/2 cup (4 ounces) semisweet chocolate chips
- 1/4 cup heavy cream
Instructions
- Preheat oven to 350 degrees F.
- Using a hand held electric mixer, beat the eggs and salt together in a large mixing bowl until frothy. Add the sugar and beat until the eggs are thick and pale yellow, about 2 to 3 minutes. Add the vanilla extract and beat an additional 30 seconds.
- Put the margarine and chocolate in a microwave safe container and microwave on high for 1 minute. Stir to insure that the chocolate has melted. Microwave an additional 30 seconds, if needed.
- With the mixer running, pour the melted chocolate into the egg mixture. Add the flour and beat 1 minute. Scrape down the sides of the bowl and beat an additional 30 seconds.
- Spray the cake pan with a pan release spray and pour in the brownie batter. Place the pan on the top rack of the oven and bake 15 to 20 minutes until the center is barely set.* Remove the pan from the oven and let cool. Top with the ganache and place in the freezer for at least 1 hour.
- To serve, remove from freezer and slice immediately. Allow to come to room temperature before serving.
- Put the chocolate chips and cream into a microwave safe bowl. Microwave on high for 1 minute. Remove the bowl and stir with a whisk or fork until well mixed. Use immediately. If using the ganache later it will need to be reheated.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 408 |
| Total Fat | 25 g |
| Saturated Fat | 10 g |
| Carbohydrates | 44 g |
| Dietary Fiber | 3 g |
| Sugar | 33 g |
| Protein | 4 g |
| Cholesterol | 50 mg |
| Sodium | 213 mg |
Reviews
Can anyone explain how to cut them into little triangles like the guys did? I can’t remember and can’t find a video of it. Thanks.
Cool
The most amazing brownies EVER!!! I have been making this since it was first listed. Have made it dozens and dozens of times and it never fails. I even give them as gifts for the Holidays. Still come back to double check the ingredients and yes, it is 1 TABLESPOON of vanilla. Cut into 32 pieces. You can not dare to eat more!
Best brownie recipe EVER! Printed this recipe in November of 2005 and lost it. Panic ensued!! So grateful to the Food Network for keeping this amazing Truffle Brownies recipe archived for me!! Stunning Valentine’s Day or Christmas gift when baked in small, oven-safe paper bakeware free-standing baking cups (Welcome Home brands). For company, I bake in the suggested 9″ round foil cake pan and it works great!
Will there be a difference if I use butter instead of margarine? I don’t use margarine for anything and I’m sure its higher in water content than butter. Is there a forum to ask questions? Just signed up and want to make this recipe, but with butter. Thanks!
These are the best brownies I’ve ever had–much less made. I used butter instead of margarin and half & half instead of whipping cream. The substitutions worked fabulously!
Warning: only eat a small amount! I had a very small square to taste and I was wired for hours. Cleaned my house, worked out and am still going!
My 6-year-old said, “These are better than a candy bar!” He was sooooo right! This is what you should take to any family gathering, bake sale, etc. They are very smooth and “truffly.” Not classic brownie texture, so if that’s what you’re looking for, make something else. You have to try these, though!
A winner every time. I have never used a round pan for brownies, I use a rectangular one. Keep them in the refrigerator, it seems like the cold keeps them fresh and delicious! I also cut them in tiny squares because they are so rich and they look like a gourmet delicacy.
This is a gem of a recipe. And its is ridiculously easy to prepare. Be advised that the one pitfall to the recipe is the ganache. The recipe calls for 1/2 cup chocolate chips (4 ounces. Weigh it and use the full 4 ounces. If you just measure out half a cup it won’t be nearly enough. Strangely, butter doesn’t work in this recipe. Keep in mind this is really an elegant little cake and is not going to look like a mere batch of brownies, especially with its ganache glaze. I baked mine in a spring form pan for 15 minutes and it was absolutely perfect. The cake bakes with the edges slightly raised, which makes a convenient way to ice it: pour the thick but still fluid ganache onto the top of the cake. Then tilt and rotate it all around so the ganache runs out to the very edges of the cake. It will then set into a flawless mirror finish. You’re going to love this one!
very good, I didn’t have unsweetened chocolate so I used just cocoa and added a bit more butter. Turned out great, pretty rich and chocolately nothing wrong with that!